Sujitha, J; Muneer, M. R. S; Mahendran, T; Kiruthiga, B
(Belihuloya, Sabaragamuwa University of Sri Lanka, 2018-08)
Among cereals grains, wheat has high potential to produce gluten protein that imparts strength and elasticity
to the dough that influences the texture of bakery products. Storage temperature has been shown to affect ...